YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Pan-scrambled eggs folded with cottage cheese, fresh spinach, and juicy blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins start to blister.
Toss in the baby spinach and cook just until the leaves are wilted and bright green.
While the vegetables cook, whisk the eggs and cottage cheese together in a small bowl until well combined.
Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.
Gently stir the eggs with a spatula, cooking until they are set but still moist and creamy.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the warm toast and season with a pinch of black pepper if desired.